Sweet potato & coriander falafels with tomato salad

Recipes / Salads

Full of zing, crunch and fresh flavour, this recipe is also all under 440 calories, so its great for your waistline.

Recipe «Sweet potato & coriander falafels with tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 450g sweet potato, peeled, cut into 2cm pieces, 400g can chickpeas, rinsed, drained, 1/2 cup fresh coriander leaves, roughly chopped, 1 tsp ground coriander, 1 tsp ground cumin , 1/2 tsp bicarbonate of soda, 1 garlic clove, crushed, 250g cherry tomatoes, halved , 1 tbs chopped fresh continental parsley, 1 tbs chopped fresh coriander, extra, 2 tsp extra virgin olive oil, 75g baby spinach leaves, 1 Lebanese cucumber, peeled into ribbons, 125ml tzatziki, to serve, 4 small wholemeal pita breads, warmed, to serve.

Ingredients:

  • 450g sweet potato, peeled, cut into 2cm pieces 
  • 400g can chickpeas, rinsed, drained 
  • 1/2 cup fresh coriander leaves, roughly chopped 
  • 1 tsp ground coriander 
  • 1 tsp ground cumin 
  • 1/2 tsp bicarbonate of soda 
  • 1 garlic clove, crushed 
  • 250g cherry tomatoes, halved 
  • 1 tbs chopped fresh continental parsley 
  • 1 tbs chopped fresh coriander, extra 
  • 2 tsp extra virgin olive oil 
  • 75g baby spinach leaves 
  • 1 Lebanese cucumber, peeled into ribbons 
  • 125ml tzatziki, to serve 
  • 4 small wholemeal pita breads, warmed, to serve 

Instructions

  1. Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the sweet potato on the prepared tray and spray with oil. Roast for 25-30 minutes or until tender. Set aside to cool.
  2. Process the chickpeas, fresh coriander, ground coriander, cumin, bicarb and garlic in a food processor until finely chopped. Add sweet potato and process until well combined. Season. Use damp hands to shape mixture into 20 oval patties. Cover and place in fridge for 20 minutes to chill.
  3. Meanwhile, place the tomato, parsley and extra coriander in a bowl. Add the olive oil and stir to combine.
  4. Preheat a barbecue flat plate on high. Spray the falafels with oil and cook for 2-3 minutes each side or until golden. Divide the falafels among serving plates and serve with baby spinach, tomato salad, cucumber ribbons, tzatziki and pita bread.